If there’s one thing I love, it’s checking out the newest and greatest restaurants in Vancouver. Sumibiyaki Arashi, a fresh addition to the city’s vibrant food scene, definitely lives up to the hype. With its skewer-centric omakase experience, this new spot from Chef Pete Ho brings a unique twist to traditional dining. Specializing in sumibiyaki – Japanese charcoal grilling – this intimate spot offers a fresh take on yakitori and skewered delights. With every dish cooked over a glowing binchotan grill, the flavors are deep, smoky, and perfectly charred. From the first bite to the last, every dish feels carefully crafted. This is a must-visit for anyone looking to try something exciting and new in Vancouver.
Upon entering, I was immediately captivated by the impeccable attention to detail and exceptional craftsmanship in this intimate space. Every element, from the refreshing hot towel upon arrival to the custom ceramic sauce jars and the delicate glass rim on the water glass, was thoughtfully chosen to enhance the experience. It’s these little touches that came together seamlessly to create an unforgettable dining atmosphere.
Sumibiyaki Arashi – Omakase Experience
To start, we were served Shima Aji with a house ponzu sauce and chives. The fish is lightly grilled so there’s a faint charcoal taste that works well with the freshness of the fish.
To accompany the skewers we were given a small dish of grated daikon and housemade shiso pickles.
In quick succession we had the following skewers:
- Chicken Breast with Skin – quite possibly the juiciest chicken breast I have ever had
- Chicken Thigh – very deep umami flavour
After that, we had a brief intermission with an Aji Tamago with chives and 2GR Australian Wagyu Beef. Super flavourful and the wagyu just melts in your mouth with the perfectly jammy yolk.
Following that:
- Chicken Hearts – juicy and not gamey in flavour
- Quail Eggs – the egg yolks were still jammy!
- Chicken Drumette with Yuzu Kosho – the yuzu kosho packs a sharp citrusy punch that pairs with the richness of the chicken
- Zucchini – brushed with chicken fat. Quite frankly the best way to eat vegetables.
Following this batch of skewers we got Deep Fried Tofu. First the tofu is fried and then grilled. To cleanse our palettes we had a small cup of Chicken Paitan Soup. Concentrated for 6-8 hours this is the very essence of chicken flavour. It was so clean in taste – perfect cold weather remedy. The Red Crab Chawanmushi was silky smooth and the yuzu zest to finish it lends such a beautiful aroma to the dish.
For the last round we had:
- Chicken Knee – the ‘steak of chicken’, very meaty and flavourful
- Tsukune – chicken meatball finished with egg yolk. Moist, juicy and bursting with flavour
- Chicken wing with lemon – the best chicken wing you will ever have. The lemon adds a great freshness to the char flavour
The last savoury dish of the evening was a Chicken Soboro Don with a cured egg yolk. A great comfort dish to end a fantastic experience.
And for dessert – Yakiimo Brulee. The most perfect slice of Japanese sweet potato. The strawberry and grape was also very sweet, pairs well with the earthiness of the sweet potato.
Worth a Try?
If you are an adventurous eater with a penchant for charcoal grilling this spot is for you. Sumibiyaki Arashi is very different from anything that currently exists in Vancouver. The charcoal flavour here is incredible and the ingredients that Chef Pete Ho uses are quite unique. The Omakase experience is $160 per person and they are offering two seatings per night (5:30 PM and 8:00 PM). This intimate space seats 14 people at the bar but reservations are currently full for February. Definitely keep an eye out for March openings!
Sumibiyaki Arashi
Address: 363 E Broadway, Vancouver, BC V5T 1W5
Website: https://sumibiyakiarashi.com
